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Ingredients:
For the Soup:
6 cups ( 1.5 Kg ) of potato chunks , Russet or a firm potato like Red Skin or Yukon .
2 c ups or ( 225 gr ) of carrots
I onion
I tomato
3 celery stalks[ but root celery is much better[again hard to find here]
2 quarts or 2 litres of stock
2 cups or about ( 500) ml of whipping cream
1/2 to 1 tsp. nutmeg
For the Apple Kuchle:
5 large cooking apples, cored ,peeled and sliced
Kuchle (Fritter) Batter:
1 cups or (250 gr) of Flour
3 eggs
1 cup milk
Oil for frying and cinnamon and sugar to roll them in.
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Our German Heritage Recipe Cookbook
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1. Get your ingredients together. Chop your pototoes in a rough cut, then carrots, onion and tomato.
cut the celery and either ue a beef or chicken stock or make a beef or chicken stock with a powdered base. Grate your nutmeg.
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2. Place everything in the soup pot and bring to a simmer. Cook until everything is tender.
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3. Cook the potatoes and vegetables until tender, about 45 minutes.
Strain most of the stock off and reserve into a bowl.
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For the Kuchle
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